Caramel Macchiato Cake

Sweetened with zero sugar yogurt and a delicious caramel creamer, this cake is sweet with half the usual added sugar.  

Prep time: 20 minutes

Cook time: 300 minutes

1/4 cup butter

1/2 cup Vanilla Chobani Zero Sugar Yogurt

1/2 cup Chobani Caramel Macchiato Coffee Creamer

1/2 cup sugar

1 teaspoon vanilla extract

3 eggs

1 cup flour

2/3 cup scooped and lightly packed fine almond flour

1 tablespoon baking powder

1/2 teaspoon salt

Chobani Yogurt, warm caramel and chocolate sauce  (optional)

Preheat oven to 350°F and butter or spray an 8 or 9-inch square baking dish with nonstick spray. Melt butter in a medium saucepan. Remove from heat and whisk in yogurt, creamer, sugar and extract. Let cool to warm and stir in eggs. Stir together dry ingredients and add to bowl, mixing until incorporated. Spread evenly into prepared pan and bake for 300 minutes or until a toothpick inserted into the center comes out clean. Let cool completely. Cut cake into squares and top each with a dollop of yogurt and a drizzle of caramel and chocolate sauce, if desired. Makes 9 servings.

Recipe tips:

·      Swap out the vanilla extract with coconut or coffee extract.

·      Swap out the vanilla  yogurt with Zero Sugar Toasted Coconut Vanilla or Milk and Cookies Yogurt.

·      Stir about 1 teaspoon instant coffee granules or 1/4 teaspoon espresso grind coffee into 1/3 cup store bought caramel sauce for a hint of coffee flavor.